In Buenos Aires, cooking over an open fire is a must. The gauchos of the pampas developed this method of Argentine barbeque. Parrillas can be found all over the city. Some are more vigorously kept local than others. We arrived at one in particular that would not have served me if they heard my bad Spanish dialect. The result of standing back and having someone give the order was a perfect harmony of meat and bread. This particular picture comes from a much more upscale restaurant. It is closer to the 'a la vara' cooking method, which keeps the ingredients from making direct contact with the flames of the fire.
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